Lemon Dill Meatballs with Artichokes
Lemon Dill Meatballs with Artichokes recipe
Yield
32 meatballsPrep
15 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
|
|
| ¼ | cup |
milk
|
|
| 2 | pounds |
ground turkey
or ground chicken, raw |
|
| ¼ | cup |
onions
grated |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
dill weed
fresh, chopped, or 1 teaspoon dried |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
chicken broth
|
*
|
| 3 ¾ | cups |
water
|
|
| ½ | cup |
margarine
|
|
| ½ | cup |
all-purpose flour
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
capers
drained |
|
| 2 | pound |
artichoke hearts
canned, halved |
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
lemon twists
|
* |
| 1 | x |
rice
hot, cooked for 4 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
white bread
|
|
| 59 | ml |
milk
|
|
| 907.2 | g |
ground turkey
or ground chicken, raw |
|
| 59 | ml |
onions
grated |
|
| 2 | large |
eggs
|
|
| 15 | ml |
dill weed
fresh, chopped, or 1 teaspoon dried |
|
| 15 | ml |
lemon zest
grated |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
chicken broth
|
*
|
| 887 | ml |
water
|
|
| 118 | ml |
margarine
|
|
| 118 | ml |
all-purpose flour
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
capers
drained |
|
| 907.2 | g |
artichoke hearts
canned, halved |
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
lemon twists
|
* |
| 1 | x |
rice
hot, cooked for 4 |
*
|
Directions
Soak bread in milk.
Mash with fork.
Add ground turkey, onion, eggs, dill, grated lemon rind, saltand pepper.
Mix. Refrigerate for 1 hour or more.
With damp hands, roll into 32 meatballs, about 2 tablespoons each.
Combine chicken broth and water.
In large frypan bring to a boil.
Add meatballs in one layer.
Lower heat. Simmer, covered for 15 mins.
Remove ballswith slotted spoon.
Place in Micro dish. Cover. Strain liquid. Add water to make 4 cups.
Melt margarine in same pan.
Add flour.
Cook until bubbly, 1 minute, stirring in poaching liquid, lemon juice and capers.
Pour over meatballs and artichokes, drained and halved.
When ready to serve, Microwave until heated through.
Can garnish with parsley and lemon twists.
To Freeze: Spoon 4 meatballs, a few artichoke pieces and sauce into individual boil-able bags.
Label, dat and freeze, up to 2 months.
Place bags in boiling water in Medium saucepan.
Boil for 15 minutes.
Serve over rice.
